Happy Gluten Free Easter

Happy Gluten Free Easter everyone.

So, time for something a little different. Something that takes a little longer than normal, but the cake is rich and moist. Well worth the extra effort of boiling the orange. I know! boiling an orange! Who’d have thought. Could it be a new way of getting one of your 5-a-day into your diet??

Sadly probably not.

Line and grease 2 x 7″ cake/sandwich tins.

Ingredients, for the cake;

  • 1 orange – boiled and puréed
  • 2 eggs
  • 200g light brown sugar
  • 180g gluten free self raising flour
  • 50g cocoa (I use Food Thoughts)
  • 80ml sunflower oil
  • 70ml milk

Ingredients for the Buttercream;

  • 180g soft butter
  • 360g icing sugar
  • orange flavouring
  • orange colouring (I use Rainbow Dust Gel)
  • Chocolate or other (or not) for decoration

Start off by cleaning the orange to remove any unwanted, wax or dirt. Then place the whole orange – pierced with a knife half a dozen times (so it doesn’t explode!) – into a pan of already boiling water. Boil carefully for about 30 minutes. Carefully remove from the pan and cool a little, before cutting into quarters and blending the orange until the orange is fully ‘blitzed’ and a lovely orange puree. Leave to fully cool, before adding to the cake mix.

Pre-heat your oven to gas 4/ 180c and line 2 x 7″ cakes tins.

Place all the cake ingredients, including the cooled orange puree, into a bowl and using a hand held electric whisk, beat altogether until you have a lovely rich, chocolatey batter.  Pour the batter equally between the 2 sandwich/cake tins and bake in the middle of the oven for about 25 – 30 minutes, or until an inserted skewer comes out clean.

Safely remove from the oven and allow to cool a little before running a butter knife around the edge of the tins and turning out onto a wire rack. Cool completely before filling.

To make the filling beat the butter until light and fluffy, then beat in the icing sugar (taking care initially to mix in the icing sugar with the butter to avoid the icing sugar dust cloud!). Beat until light and fluffy with a couple of drops of colour and flavour. I’d be careful about adding the orange puree into this mix as it may split.  You’re welcome to try though – let me know how you do.

Once you have the consistency you need, if its too thick to pipe, let it down a little with either a tablespoon or 3 of either boiling water or cold milk.

Using the piping bag, with nozzle of choice, pipe onto one of the cake rounds, place the other cake round on top, then finish with your piping.

Decorate with your chosen chocolate or decoration.

 

 

 

 

 

Gluten Free Simnel Cupcakes

Marzipan seems to be the latest theme for the recipes! And that can only be  a good thing.

These very simple flavoursome and moist cupcakes are very quick and easy to make.  The inclusion of cream cheese is a little departure for me, but it really works a treat. Plus I had some in the fridge so wondered what else I can do with it….

This makes 12 lovely cupcakes, so line your cupcake tin with cupcake cases and pre-heat the oven to Gas 3/ 160c.

Weigh out;

  • 90g soft butter
  • 60g full fat cream cheese
  • 130g light brown sugar
  • 3 eggs
  • 1 teaspoon of vanilla essence
  • 150g gluten free self raising flour
  • 200g mixed dried fruit
  • 2 teaspoons mixed spice
  • 250g marzipan – rolled out and cut into 24 x 6cm rounds, to about 4mm thick.
  • Mini Eggs to decorate

Using a hand-held electric whisk, whisk the butter, cream cheese and sugar until fully combined. Then add in the eggs, one at a time to ensure they are mixed in well. Then lightly toss the dried fruit and the mixed spice together, before adding it to the egg mix and stirring it all together.

Then half fill the cupcakes cases with the batter, place a round of marzipan onto this, then top up with the remainder of the batter.

Cook for about 20 – 25 minutes, or until an inserted skewer comes out clean. Once cooked, placed the remaining marzipan rounds on top of the cooked cupcakes and allow to then cool, before removing from the tin onto a wire rack.

Once cooled you may wish to lightly singe the edges of the marzipan with a hand-held bakers blow torch to give a bit of colour. But please do take care not to burn anything – including you!

To finish, lightly push into the centre a mini egg.

 

 

Gluten Free Hot-Cross Cupcakes

A little different perhaps, but I tried making actual gluten free hot cross buns last year. It’s not that I have lost patience it’s just a matter of time and energy 😀

These are really quick and easy to make. Dare I say you could make them using the all-in-one recipe, but they wouldn’t be as light and fluffy. So I would urge you to use the following method.

Preheat the oven to Gas 4/180c and line a cupcake/muffin tray with 12 cases.

175g soft butter

80g caster sugar

80g light brown sugar

3 eggs

170g gluten free self raising flour

2/3rds teaspoon of mixed spice

80g sultanas

60g icing sugar to finish

Cream the butter and the sugars until light and fluffy, using an electric hand mixer, then beat in the eggs one at a time, adding a little flour along the way to stop the mix from curdling.

Add the sultanas to the rest of the flour and toss them to coat in flour. Then stir this and the mixed spice into the butter and egg mix. Stir to mix well.  Then divide the mix into the 12 empty cases. They will be a little fuller than normal as you are not putting a huge amount of buttercream on the top when they’re cooked.

Cook in the oven for about 18 – 22 minutes, or until an inserted skewer comes out clean.

Leave to cool in the tin before removing on to a wire rack.

Mix the icing sugar with some hot water until you have a thick paste, thick enough to pipe onto the cakes and leave to defined crosses. When piping, snip the end to the size of your cross, pipe one way across the cakes and then the other.

Leave the icing to set a little, before enjoying.